Ahhh, Mardi Gras! Draped in tradition and filled with fun, it’s an annual Carnival where thousands of people come out in droves from all over the world to don festive beads, dance in the streets, and enjoy traditional Cajun food. Here are a few of our favorite Mardi Gras inspired recipes from Pinterest to help get you in the mood to party…
Laissez les bons temps roule
Sausage and Mushroom Etouffee- Made with fat-free roux and brown rice, this healthy spin on a Creole classic will have your friends coming back for more!
Cajun Canapes- This delicious Mardi Gras appetizer will get the party started! Substitute the pork sausage for leaner meat if you like.
Red Beans and Rice- A must have for any Mardi Gras inspired meal
Pineapple Black Bean Salsa- Perfect for Mardi Gras and super healthy!
Traditional Queen Cake- A Vegan version that’s just as good as the original
And last but not least, SENSA’s own recipe for Gumbo with Shrimp over Rice….ENJOY!
Gumbo with Shrimp over Rice
(For 6 servings)
Prep time: 25 min
Cooking Time: 1 h 45 min
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup vegetable oil
1 onion, peeled and finely chopped
1 green bell pepper, rinsed; seeded and chopped
1 rib celery, rinsed and finely chopped
4 cloves garlic, peeled and minced
1 teaspoon fresh thyme, minced
1 pinch cayenne pepper
1 can diced tomatoes, drained (14.5 oz)
3 3/4 cups low-sodium chicken broth
1/4 cup fish sauce
Freshly ground black pepper, to taste
4 bone-in chicken thighs, rinsed; skin and fat removed
1/2 pound andouille sausage, sliced in half lengthwise and cut into bite-size pieces
2 cups frozen okra, thawed
2 pounds shrimp, peeled and deveined (21-25 per pound)
Salt, to taste
6 cups cooked brown rice
1. Preheat oven to 350º F. Position oven rack to lowest position.
2. Toast the flour in a Dutch oven, set over medium heat, stirring constantly, until flour turns a light golden brown, about 5 minutes. Remove from heat source, and whisk in oil, until smooth. Cover and transfer to preheat oven, and cook until the mixture is deep brown and fragrant. about 40 to 45 minutes.
3. Remove roux from oven and transfer to stove top, whisk to combine. Add onion. bell pepper, and celery and cook over medium heat, stirring, until vegetables have softened, about 10 to 12 minutes. Stir in remaining 1 tablespoon flour, garlic, thyme, cayenne pepper and for about 1 minute, or until fragrant. Add tomatoes and cook for 1 to 2 minutes. Slowly add broth and fish sauce; whisk until smooth. Season to taste with pepper. Add chicken and bring to a boil.
4. Reduce heat to medium-low and simmer, covered, for about 30 minutes or until the chicken is cooked through. Skim any fat from the top and transfer chicken to a plate. When the chicken is cool enough to handle, pull the meat from the bone and cut into bite size pieces and return to the Dutch oven. Discard the bones.
5. Stir in the sausage and okra, and simmer for about 5 minutes, or until heated through. Add shrimp and simmer for an additional 3 to 5 minutes. Taste; season with salt and pepper as necessary.
6. Serve over brown rice.
Nutritional information: Calories: 634, Fat: 23g, Sugar: 3.9g, Fiber: 3.7g, Carbohydrates: 69g